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The word ''[[restaurant]]'' (meaning "[something] restoring") was first used in [[France]] in the 16th century, to describe a highly concentrated, inexpensive soup, sold by street vendors, that was advertised as an [[antidote]] to physical [[Fatigue (medical)|exhaustion]]. In 1765, a [[Paris]]ian [[entrepreneur]] opened a shop specializing in such soups. This prompted the use of the modern word ''restaurant'' to describe the shops. |
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The word ''[[restaurant]]'' (meaning "[something] restoring") was first used in [[France]] in the 16th century, to describe a highly concentrated, inexpensive soup, sold by street vendors, that was advertised as an [[antidote]] to physical [[Fatigue (medical)|exhaustion]]. In 1765, a [[Paris]]ian [[entrepreneur]] opened a shop specializing in such soups. This prompted the use of the modern word ''restaurant'' to describe the shops. |
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In [[United States|America]], the first [[wiktionary:colonial|colonial]] [[cookbook]] was published by William Parks in [[Williamsburg, Virginia]], in 1742, based on Eliza Smith's ''[[The Compleat Housewife]]; or Accomplished Gentlewoman's Companion'' and it included several recipes for soups and bisques. A 1772 cookbook, ''The Frugal Housewife'', contained an entire chapter on the topic. English cooking dominated early colonial cooking; but as new [[immigration|immigrants]] arrived from other countries, other national soups gained popularity. In particular, [[German people|German]] immigrants living in [[Pennsylvania]] were famous for their [[potato]] soups. In 1794, Jean Baptiste Gilbert Payplat dis Julien, a [[refugee]] from the [[French Revolution]], opened an eating establishment in [[Boston, Massachusetts|Boston]] called ''[[Julien's Restorator|The Restorator]]'', and became known as "The Prince of Soups". The first American cooking [[pamphlet]] dedicated to soup recipes was written in 1882 by Emma Ewing: ''Soups and Soup Making''. |
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In [[United States|America]], the first [[wiktionary:colonial|colonial]] [[cookbook]] was published by William Parks in [[Williamsburg, Virginia]], in 1742, based on Eliza Smith's ''[[The Compleat Housewife]]; or Accomplished Gentlewoman's Companion'' and it included several recipes for soups and bisques. A 1772 cookbook, ''The Frugal HousewiSOUP TASTES SO EPICALLY AWESOME FOR SIZZLE MY NIZZLEJapan]]ese [[miso]] is an example of a concentrated soup paste. |